Curry Ramen
This vegan curry ramen is full of flavor, veggies, and protein from tofu. Add coconut milk to add some creaminess to the broth.
Ingredients
- 1 tablespoon avocado oil
- 8 oz tofu cubed
- ½ head of broccoli
- ½ cup snap peas
- 1 tablespoon curry powder
- 4 cloves garlic
- 2 teaspoon ginger minced
- 2 tablespoon white/yellow miso paste
- 4 cups vegetable broth good quality, I used Kettle Fire veggie broth
- 1 cup coconut milk
- juice of ½ a lime
- ramen noodles for 2
- salt and pepper to taste
- green onions to top
Instructions
- In a pan, add garlic and ginger with avocado oil. Stir for a few minutes then add in the curry powder, salt, pepper, and miso paste. Stir to combine!
- Add the snap peas, cubed tofu, and broccoli. Stir then add in vegetable broth and coconut milk. Boil then bring to a simmer
- Add in your noodles and cook for the amount of time they recommend (mine were 6 minutes). Finish with some lime juice.
- Plate then garnish with green onions and enjoy!
- Can be stored in the fridge for up to 5 days. I would recommend storing the noodles separate from the broth